(First off sorry for the blogging delay. Lost my mojo for a few days. I know, no excuses. Geez, I'm not even on vacation yet. I hope to be back with the program now. Thanks for the kick in the pants blue violet!)
Back to the topic...
You may remember several weeks ago I had the weekend project of planting my spring flowers. Along with them I also planted a few banana pepper plants.
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I’ve never done any gardening beyond herbs. This was my first adventure into a food item. I’m not sure what possessed me to buy pepper plants. I guess I needed something to fill the blank wall on the back of the house and couldn’t find the right flower. I didn’t want to try tomatoes since I’m not overly fond of them and I didn’t want a kitchen full of something that would go to waste.
Well, they grew a lot better than I anticipated.
Well, they grew a lot better than I anticipated.
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Now what do I do with a kitchen full of peppers.
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Let me just tell you there are not that many recipes for banana peppers. Most of them are variations on how to pickle them. I might end up doing that next but for starters, I went with stuffed peppers.
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I found a recipe on cooks.com and then I changed it. I do that to recipes. …add a little more of things I like… omit things I don’t really care for ...Ta Da. New recipe. So here’s the recipe I ended up using.
1 small chopped tomato (I know, I said I’m not fond of them but I like to cook with them)
1 ½ cups cheddar cheese
½ lb. sweet sausage cooked
¼ lb. of cooked crumbled bacon
8-10 slices of un-cooked bacon
8 –10 banana peppers (hot or sweet)
Pre-heat oven to 375 degrees. Slice the peppers length wise and clean out the seeds.
In a bowl mix together the cooked sausage, cooked bacon, tomato and cheese.
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Stuff each pepper as full as possible then wrap with a slice of bacon and place in a baking dish.
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Place the dish in the oven for 25-35 minutes or until bacon is cooked.
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They were really yummy as an appetizer.
To use up the left overs the next morning, we made our version of an “Italian breakfast”. (It’s a dish that is served at a local restaurant that we make here at home occasionally). Take the leftover cooked (stuffed) peppers and slice. Toss the peppers and all their fillings into a skillet with some scrambled eggs and sauté. You can also add some pepperoni, green or red peppers and onion if you like. Top with some more cheese.
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It looks like a mess but it sure is good!
Do you have any other ideas for banana peppers???
Do you have any other ideas for banana peppers???